Eggplant and Quinoa Casserole
- 4 Tbsp sesame oil
- 1 large eggplant, cut into thick slices
- 2 Tbsp tamari
- ¼ c lemon juice
- ½ c water
- 1 tsp fresh ginger, minced
1 c quinoa - 1 red bell pepper, chopped
- 2 zucchini coarsely grated
- ¼ c fresh parsley, chopped
Preheat oven to 350 degrees. Heat oil in a skillet and cook the eggplant until browned on both sides. Place them in a baking dish in a single layer. Combine tamari, lemon juice, water and ginger and pour over eggplant slices. Bake for 10 minutes. Turn the slices over and bake for another 10 minute, until most of liquid is absorbed.
Place quinoa in a pan with 2 cups of water. Bring it to a boil, cover and simmer for 15 minutes. Drain off any remaining liquid if necessary. Add the red bell pepper and zucchini to the remaining sesame oil in the skillet and sauté until soft. Add the quinoa to the pepper and zucchini and mix well. Spoon the quinoa mixture over the eggplant and press down. Return to the oven and bake for 5 to 10 minutes. Sprinkle with fresh parsley just before serving.